Recipes ’ Category

Since I’m just knitting up a storm over at Holla Knits and don’t really have anything fun to report on the Sweatshop front, I figured I’d share a couple recipes instead of double sharing my knitting work across two blogs. Because if there is one thing I love as much as knitting, it’s food.

North African Cauliflower Salad and Heidi Sandwich

For the record, I am not a salad person. When someone orders a salad at a restaurant I want to punch them. But for some reason PT and I stopped into Black Sheep Pizza last summer, and for some reason were reading the salad descriptions, and for some reason we couldn’t say no to ordering their North African Cauliflower Salad. And it was the best salad I’ve ever eaten.

To prepare vegetables: Remove leaves and core cauliflower. Separate into florets. Starting from stem side of florets, slice 1/4-inch thick. Place in large bowl. Shred or finely julienne carrots. Add carrots to cauliflower.

Cut the baguette in half, and in half to open it, and lightly toast it. Drizzle both sides with balsamic vinaigrette. Spread goat cheese on one side and brie on the other. Layer apples and lettuce leaves. Smash sides together and enjoy!

About a month ago I mentioned I was cooking a lot more since I’ve been back in Minneapolis, and showed off some bagels I had made. Well, that was only the tip of the iceberg. I’ve been making a million bagels and perfecting my recipe, and with the help of my friend Stefanie and her bagel recipe recommendation, I’ve finally got a cinnamon raisin bagel recipe I’m ready to show off.

1. Use only 1 1/2 tablespoons of sugar in the water and yeast mixture.

2. Add cinnamon and remaining sugar to flour and salt mixture.

3. As directed.

4. Kneed the dough for 8 minutes as directed, then start working in raisins, sprinkling about 1/4 cup raisins on counter top and kneading them into the dough until all of the raisins are worked in.

Follow the rest of the recipe like normal. I have been letting my dough rise for 2 hours instead of 1 because that has been how long it takes for it to double in size, and I also let my bagels rise before boiling on top of the warming oven so they grow a bit, too.

Ready to EAT!

They are so good we can imagine a morning without them! I know you will love them, too.

One of my favorite things about being back in Minneapolis for the winter is that all of my cooking materials are up here. I’m back with my pots and pans, my crock pot and gigantic stock pot, my emulsion blender, my bread maker! We are all back together again, and I’ve been cooking up a storm.

Bagel Sponge!

Making my own bagels has been on my list for a long time, and after visiting my friend Katie the other week right after she made her own bagels, I was re-inspired.

Bagels Boiling!

I found this recipe on pinterest and, without reading it, started working. And, JUST LIKE WHEN YOU DON’T READ AHEAD IN A KNITTING PATTERN, after I was about 8 minutes into kneading for 30 minutes, I glanced at the recipe and noticed it was divided into two parts: day one and day two.

Soysage, Egg, and Cheese Bagel Sandwich!

The bagels turned out great. A little dense, but very good. I’ll be making more soon, since PT and I are eating like 4 a day. I’m sure as hell trying a different recipe, though! A one day recipe.

Gratuitous Cute Pudge Rodriguez Pic

A couple other fun things to mention! I was included in Lisa Shroyer’s 8 Designers to Watch in 2012 list, which blows my mind. But, let’s be honest, it’s completely true. With Holla Knits launching in a couple months, my work with WORK+SHELTER and a trip to India scheduled, and the (secret) promise of a book, 2012 is going to be my bitch.

I talk about pizza a lot. I eat pizza a lot. I make pizza a lot. I love it. If there were a breakfast pizza option it would be the perfect food.

That is why it came as a shock to me that I have never put my pizza crust recipe on the blog. What gives, Allyson? I use this recipe so much it’s taped to the wall in my kitchen.

Seriously Well Used Pizza Crust Recipe

Makes 2 9″ round cake pan sized individual pizzas, or 1 regular pizza pan’s worth of pizza. It is easily double-able if you are planning on eating a ton of pizza.

Ingredients

1 1/2 tsp yeast

1/2 tsp salt

Pinch of sugar

1 1/2 tbsp olive oil

Scant cup of nearly boiling water

1 cup white flour

1 cup whole wheat flour

1/4 cup cornmeal

1. Heat water on the stove until warm but not boiling. Move to small bowl and dissolve yeast, salt, and sugar. Let sit until foamy, about 10 minutes.

2. Mix flours and cornmeal in large bowl. Make a well and pour in yeast mixture and olive oil. Make sure the water has cooled before you mix it up with your hands! Kneed until mixed.

3. Cover with damp towel and let rise for 30 minutes. Meanwhile mix up your sauce and cut your veggies! If after 30 minutes your dough doesn’t look any different don’t worry! It turns out great whether it rises or not.

4. Preheat oven to 425. Press out dough into whatever pan you are using. Dress pizza and cook for 15-25 minutes depending on how thin or thick it is, and how crispy you want it. Just keep an eye on it!

I get some weird-o cravings, and the other night I got a mean one for some cheesy baked pasta and chili. At the same time. So I got a little creative and threw some black beans and kidney beans into my pasta sauce, threw it in the oven and out came a seriously amazing dinner PT and I both inhaled like there was no tomorrow.

The next night all I wanted to do was make that baked pasta with beans again. It was blinding! I couldn’t think of anything else.

‘PT, what are you thinking for dinner tonight?’ I called PT desperate for anything to get my mind off the pasta.

‘You know,’ PT said. ‘I kind of just want that baked pasta we had last night.’

Watching bitches being bitches on Women Tell All and finally getting to pick up my #HKKAL15 Cafe au Lait after a couple week break. Thanks for the tag @rubysubmarine! What are you working on @thebonvivant and @fallingstitches? #WIDN